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Hello Members!

Welcome to Season 2 of the Global Growers Farm Share.

This is your first member newsletter for the Fall Season! Being a Global Growers Farm Share member is one of the best ways to show support to the famers we partner with.

Each week’s basket is full of produce grown by farmers who work hard to provide you with healthy, naturally grown food. Each farmer receives 75% of the sale of vegetables included in each basket. Global Growers stands firmly behind  this percentage and hopes to initiate change in other Farm Share subscriptions.

We thank you for your participation and support as we work to change the farming systems and bridge the gap between farmer equity and refugee resettlement.  

Looking to a great Fall Season and don’t forget to bring your own bag to your pickup!

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Partner Product: Back to the Basics 101 Baking Mixes

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Their wheat is grown, by their family, in Bleckley County, Ga. After harvest, they take the wheat berries, put them in a commercial mill, and grind them between 2 stones. This produces “virgin” whole-wheat flour. It is referred to it as “virgin,” because it is unaltered from the berry to the flour. This is “true” whole-wheat flour unlike anything you get off a shelf.

Why is fresh milled flour so important? It’s actually very simple. Flour has the most flavor at the moment the berries are milled into flour! At this moment, the nutrient content is also at its highest! As time goes on, flavor and nutrient composition decrease.


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Large Share


What’s a Daikon Radish?

Daikons are a large variety of radish commonly found in Japanese cooking. They are typically sweet and mild in flavor and can be very versatile. It can be treated like the smaller varieties of rashish we are used to seeing and served as a raw veggie for dipping or in a salad. Try throwing it into a stir-fry or fall soup (it is officially soup season, isn’t it?). Pickle it to keep it around longer—it’s great mixed in with a salad or added to a sandwich.

If your daikon comes with the leaves still attached, cut them off and store both pieces separately in the refrigerator.


 Recipe from epicurious.com

Recipe from epicurious.com

Ok, I know that this may seem like a lot to ask for sandwich making, but I have faith that you are an adventurous bunch who are always looking to bring that “wow factor” to your weekly lunch. This recipe hails from the once popular Brooklyn spot Saltie (r.i.p.) and brings a whole new life to the veggie sandwich.

The beauty of this recipe is that most of it can be made ahead of time. Just assemble and your good to go!

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